Malaysian Noodles

16 ounces rice noodles
3 limes, zested and juiced
2 tablespoons vegetable oil
2 tablespoons fish sauce
3 red chilies, seeded
3 cloves garlic
1 tablespoon ginger
1/4 cup cilantro
1 tablespoon sesame oil
1 teaspoon tamarind paste
3 cups coconut milk
salt and pepper
water

1. Combine chilies, garlic, ginger, cilantro and sesame oil in a mortar and pestle or food processor to form a paste.
2. Heat vegetable oil in a large skillet or wok over medium heat and add the paste, stirring to combine with the oil.
3. Add the lime juice, tamarind paste and coconut milk to the paste, then reduce heat and simmer while cooking the rice noodles.
4. Bring enough water to cover the noodles to a boil, add the noodles and cook until translucent, about 8 minutes.
5. Drain the noodles, place in individual bowls and cover with the sauce.

Makes 4 servings